Japanese Seven-Grain Bowl with Edamame & Sesame

Rinse quinoa under cold running water for 30 seconds to remove bitter saponins. Drain well.

Combine quinoa, brown rice, and rolled oats in a medium pot with 4 cups cold water. Bring to a rolling boil over high heat, then reduce to a bare simmer. Cover tightly and cook 25 minutes until grains are tender and liquid is absorbed. Remove from heat and rest covered 5 minutes.

Fluff grains gently with a fork, season with 1/4 tsp salt, and spread on a sheet pan to cool slightly and prevent clumping.

Bring a small pot of lightly salted water to boil. Add edamame and blanch 3-4 minutes until bright green and tender. Drain immediately and transfer to ice water to halt cooking. Drain and pat dry.

Slice carrot into thin matchsticks or shave into ribbons with a peeler. Cut cucumber in half lengthwise and slice into thin half-moons.

Warm 1 tsp olive oil in a small skillet over medium heat. Add sesame seeds and stir constantly 2-3 minutes until golden and fragrant. Transfer to a bowl immediately to stop cooking.

Mince garlic to a fine paste. In a small bowl, whisk together soy sauce, remaining olive oil, garlic paste, and 2 tbsp warm water until emulsified.

Briefly sauté spinach in the same skillet over medium-high heat 60-90 seconds until just wilted. Squeeze out excess moisture with clean hands.

Divide warm or room temperature grains evenly among four bowls, mounding slightly in the center.

Arrange edamame, carrot, cucumber, and wilted spinach in distinct sections atop the grains.

Drizzle soy-sesame dressing over each bowl, then scatter toasted sesame seeds generously across the top. Finish with remaining salt and black pepper. Serve immediately.